Signatures for torque variation in wheat dough structure are affected by enzymatic treatments and heating-Reference-Cited by-同舟云学术

Signatures for torque variation in wheat dough structure are affected by enzymatic treatments and heating

Published:2020-06 Issue: Volume:316 Page:126357
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Harati Haleh,Bekes Frank,Howell Kate,Noonan Stephen,Florides Chris,Beasley Jess,Diepeveen Dean,Appels Rudi

Funder

University of Melbourne

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

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